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1
Preheat the oven to 200F.
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2
Line a baking sheet with parchment paper.
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3
Halve the tomatoes across their midsections and gently squeeze the halves to release seeds and excess juice (the tomatoes will cook faster).
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4
Slice the tomatoes thinly.
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5
In a bowl, toss the slices with 1/2 teaspoon of the salt and the sugar.
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6
Spread the slices in a single layer (so the tomatoes are evenly exposed to the heat) on the prepared baking sheet.
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7
Roast for at least 2 hours, or until the tomatoes are about three-fourths dehydrated and the flesh is the consistency of a roasted bell pepper (theyll resemble soft sundried tomatoes).
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8
The slices will shrink by about half during roasting; no need to turn them.
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9
Remove from the oven and set aside until at cool room temperature.
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10
Cut the prepared poblano chiles into 1/4-inch-thick strips (rajas); set aside.
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11
Meanwhile, to prepare the pesto, in the work bowl of a food processor fitted with the metal blade, combine the pumpkin seeds, chile powder, olive oil, lime juice, cilantro, and remaining 1 1/2 teaspoons salt.
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12
Process until the consistency of ground almond butter (a little rougher than peanut butter) or as you prefer.
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13
To serve, lay the tortillas side by side, open face and overlapping on a platter.
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14
Divide the pesto equally between the tortillas and top with roasted tomato slices, chile strips, salsa, and basil.
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15
Grab, fold, and eat right away.
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16
Or build your own taco: lay a tortilla, open face, in one hand.
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17
Spoon on some pesto, top with tomato slices, chile strips, salsa, and basil, and eat right away.
